NUTRITION

SERVINGS

INGREDIENTS

4.75 oz Flank steak

2 cups Broccoli florets

0.5 tsp Toasted sesame oil

2 tbsp Coconut aminos

1 tsp Fresh ginger

2 cloves Garlic

0.13 cup Cooked brown rice

0.5 tsp Sesame seeds

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Water

PREPARATION

• 1

  Slice the flank steak against the grain into thin strips and season evenly with sea salt and black pepper.

• 2

  Heat the toasted sesame oil in a large skillet or wok over medium-high heat until shimmering.

• 3

  Add the beef strips to the pan in a single layer and sear for 2 minutes until browned, then remove the beef and set it aside on a plate.

• 4

  In the same pan, add the broccoli florets and one tablespoon of water, then immediately cover with a lid for 2 minutes to steam until bright green and tender-crisp.

• 5

  Remove the lid and stir in the minced garlic and grated ginger, sautéing for 30 seconds until highly fragrant.

• 6

  Return the beef to the pan and pour in the coconut aminos, tossing everything together for 1 minute until the sauce coats the ingredients and thickens slightly.

• 7

  Serve the stir-fry immediately over the cooked brown rice and garnish with a sprinkle of sesame seeds.